Cook - Line

Job Summary:

The Line Cook is responsible for preparing, cooking, and garnishing various foods efficiently in accordance with set recipes and plating diagrams.   

Essential Job Functions; include but not limited to:

• Maintenance of all areas in accordance with Clark County Health Department and FSS auditing
• Completion of all daily menus and food products on all parts of the line/kitchen
• Report any poor product or below quality items to sous chef or above immediately upon noticing
• Maintain food storage and handling procedures
• Maintain food quality and nutritional standards
• Perform technical culinary food production, portion control, and service standards
• Follow production schedule
• Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:
• Washing, peeling, cutting and seeding vegetables and fruits
• Weighing and measuring ingredients
• Methods of combination: stirring, mixing, whipping, breading, etc.
• Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
• Maintain cooking temperature, product cooling and labeling
• Lifting and moving equipment to and from work stations, stove, and refrigerator
• Maintains a clean and sanitary work station, equipment and distribute supplies utensils, and portable equipment
• Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
• Follows proper plate presentation and garnish setup for all dishes
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
• Will be required to possess basic knife skills in compliance with OSHA safety regulations and operate kitchen equipment
• Responsible for assisting Chefs, Cooks & Pantry in preparing all food items in accordance with designated standards established by the Room Chef
• Responsible for putting away groceries in accordance with Health Department
• Able to understand and comply with all safety regulations and rules

Minimum Qualifications:

• Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance
• Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions
• Ability to deal with problems involving a few concrete variables in standardized situations
• Strong team-minded approach to fellow-workers
• Primary food quality work ethic
• Ability to read and comprehend simple instructions, short correspondence, and memos
• Exceptional communication skills both verbally and written
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Excellent knowledge of food preparation and fine dining cooking
• Must be able to perform in a fast-paced kitchen environment
• Ability to be flexible and to perform multiple tasks effectively
• Friendly, open disposition and professional presentation
• Open availability; must be able to work evenings, weekends and holidays
• Ability to stand for long periods of time

Physical Requirements:

• Ability to safely traverse kitchen areas
• Ability to stand for prolonged periods of time, in some instances, the entire shift
• Ability to lift at least but not limited to 50 pounds and if more must be with assistance
• Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Manual dexterity to cut and chop foods and perform other related tasks
• Ability to be mobile in walk-in refrigerator and freezer with temperatures ranging from 40° F to -10°F

Education and Required Experience:

• High School diploma or general education degree (GED)
• Minimum 6 months to 2 years of cooking experience;(or) equivalent combination of education and experience
• Previous Line Cook experience in a fine dining restaurant
• Southern Nevada Health District Health Card
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization

The LEV Restaurant Group was founded in 2002 as a vehicle to inspire, create, develop and operate world class experiences for food & beverage concepts in the Restaurant Industry. We are excited to collaborate and invest in entrepreneurial spirited professionals to create authentic, immersive drinking and dining experiences. We partner with chefs, service leaders, and brand ambassadors and provide all the support necessary to ensure brand development success. Based in Las Vegas, LEV Restaurant Group oversees 800 employees and 40+ multi-state locations.

Our CORE Focus and Values are to celebrate Dedication, Passion, Growth and Creativity while being Collaborative.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER

At LEV Restaurant Group, we do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

If you need assistance or an accommodation due to a disability, please contact us